Fun Way to Cook Tasty Frozen peanut butter banana pie

Frozen peanut butter banana pie. At least we'll keep telling ourselves that they are. This is quick to throw together and is great on hot summer days. We normally buy her frozen doggy ice cream treats at the grocery store.

I love how versatile this recipe is. That experience must have been underwhelming because I don't. Use a firm ripe banana, but not too ripe. You can cook Frozen peanut butter banana pie using 9 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Frozen peanut butter banana pie

1. It's 8 oz of low fat cream cheese.
2. It's 2/3 cup of peanut butter (creamy or chunky).
3. Prepare 4 tbsp of honey (divided).
4. Prepare 1/4 cup of nonfat skim milk.
5. It's 3 oz of dark chocolate bar (72% cacao).
6. It's 2 tbsp of lowfat margerine or butter.
7. Prepare 3 large of bananas.
8. Prepare 1 1/3 cup of graham cracker crumbs.
9. It's 1/4 cup of lowfat margerine.

Lay them out on a half sheet pan lined with a parchment sheet or wax paper, leaving some space between them. I've picked Nilla wafers for the crust because they are a little sweeter than graham crackers and a better compliment to the filling. No-bake pies are my favorite pies to make. Put the frozen bananas in a blender and puree.

Frozen peanut butter banana pie step by step

1. Preheat oven to 350°F.
2. Melt 1/4 cup margerine and add to graham cracker crumbs. Mix thoroughly..
3. Press mixture into a 9" pie pan. Tamp down to make a solid crust..
4. Bake crust in oven for 8 minutes. Remove and let cool..
5. Soften cream cheese and beat in peanut butter and 3 tablespoons honey. Add milk and beat until mixture is spreadable. Set aside..
6. Melt chocolate bar in a double boiler. Add 1 tablespoon honey and 2 tablespoon margerine..
7. Stir chocolate mixture until creamy. Remove from heat..
8. Slice bananas in cross section rounds..
9. Layer the pie: 1/2 banana sections, 1/2 peanut butter mixture, 1/2 chocolate mixture. Repeat with remaining ingredients..
10. Place in freezer for 6+ hours. Overnight works well. Let thaw for 15 minutes before serving..

Transfer the contents to a bowl and fold in the chocolate-hazelnut spread until halfway incorporated. Return the contents to the freezer and freeze until ready to scoop. You can eat your ice cream as soon as it's done or, if you like it really firm, put it in the freezer for an hour or two then scoop it into bowls or cones. Loosely cover and refrigerate any remaining pieces. Press the dough gently into the bottom of the pie plate and around the sides.